Years ago I went to this most wonderful restaurant called Daniel. In fact I think it may have been the best meal I've ever eaten. We had short ribs along with some other truly wonderful things but ever since, I've wanted to try making them myself. Today I needed to get some supplies for my book development so I thought I'd pop into my local farm shop for white chocolate and some stem ginger. I picked up both but couldn't resist the urge to pop into their wonderful butchers and to my joy there lay short ribs. I can't tell you the happiness and excitement I felt walking out of that gorgeous shop. I had a little wander around the internet and decided on a few combinations and a little of my own intervention. I've got to say the result is better than I even imagined.
2 1/2 kg short ribs
Brown mushrooms serves 4 hungry people
non virgin olive oil
1 jar roasted red peppers
1 spanish onion
1or 2 glass of red (something you'd drink)
a few sprigs of fresh thyme
2 tbsp cream of horseradish
3 tbsp gravy granules
1 pint of water
salt & pepper
In a food processor chop the carrots, leek, jar of roasted peppers with the oil and a splash of water until it's a lumpy paste almost. And the most wonderful thing the children won't even know they've had some of their 5 a day.
In your largest pan/ heatproof casserole dish add the oil seal the Ribs then season. Add mushrooms and gently seal.
Pour over your vegetables and the rest of the water, bring to the boil
Add the glass or two of wine, gravy granules, horseradish and thyme, bring back to the boil and cover.
Put into the top AGA oven 220 for about an 90 mins then into the bottom oven 100 for about 5 hours, stirring ever hour or so.
Remove Ribs from pot add a knob of butter and bring gravy to the boil, serve with some nice fluffy mash.